Go Back

Grilled Panzanella Salad with Herbs de Provence

Prep Time 15 mins
Cook Time 4 mins
Total Time 19 mins
Course Main Dish, Salads
Cuisine Italian
Servings 4 people



  • 3 tbsp olive oil extra virgin
  • 2 tbsp Champagne Vinegar
  • 1 tsp Stone-ground Mustard
  • 1/4 tsp Black Pepper
  • 1/4 tsp Sea Salt


  • 1 head Romaine Lettuce
  • 1 tbsp olive oil extra virgin
  • 1/4 tsp Sea Salt


  • 2 pieces Sourdough bread
  • 1 tbsp Butter softened
  • 1 tsp Herbs de Provence
  • 1/4 tps Sea Salt

Tomato Mixture

  • 2 cups Roma tomatoes diced
  • 1 cup Cucumber cubed
  • 1/2 cup Red onions diced
  • 1/4 cup Julienned Basil


  • Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees.
  • Slice the head of lettuce in half lengthwise and rub each half with 1 teaspoon olive oil and 1/4 teaspoon sea salt. For the bread, butter each side and sprinkle with the Herbes de Provence and 1/4 teaspoon salt.
  • Place the lettuce and bread on the grill, rotating once during grilling. Lettuce should be slightly charred and just beginning to wilt while bread should be toasted, 4 to 5 minutes. Remove from grill.
  • Combine tomatoes, cucumber, red onion and basil in a large bowl. In a separate bowl, whisk together the 3 teaspoons olive oil, champagne vinegar, black pepper, mustard and 1/4 teaspoon sea salt. Pour over the tomatoes mixture and toss until well combined.
  • To assemble salad, place romaine halves on a platter. Cut toasted bread into small pieces and toss with the tomato mixture. Spoon tomato mixture over salad and serve.